Traditional German Chocolate Cake Recipe

As I whip up my Best Ever German Chocolate Cake, I’m captivated by the interplay of rich cocoa and a hint of salt. I combine all-purpose flour, buttermilk, and eggs to create a moist cake layered with buttery coconut pecan frosting. My grandma would be so proud. It awaits you.

I’ve always been drawn to a good challenge in the kitchen, and this Traditional German Chocolate Cake really does it for me. Imagine a rich, moist chocolate cake made with ingredients like 2 cups granulated sugar, 1 3/4 cups all-purpose flour, and 3/4 cup unsweetened cocoa powder, creating a deep chocolate flavor that’s hard to resist.

I mixed in eggs, buttermilk, and a little bit of vegetable oil to keep it tender. The real star, though, is the homemade coconut pecan frosting.

Made with a blend of 1 cup evaporated milk, some granulated sugar, and 3 egg yolks, along with unsalted butter, a hint of vanilla extract, sweetened shredded coconut and chopped pecans, it brings a buttery, gooey texture that my grandma would be so proud of. Every bite takes me back to simpler days and proven classics that never go out of style.

Enjoy the journey with this pure delight!

Why I Like this Recipe

1. I really love this recipe because the cake comes out super moist even though it uses boiling water in the batter and that just seems kinda magical.
2. I like how the frosting is a mix of gooey coconut and crunchy pecans; it reminds me so much of the homemade treats my grandma used to make.
3. It’s pretty fun and simple to follow even if you mess up a step here and there, so it never feels too intimidating to try again.
4. The flavor combo is just amazing – rich chocolate paired with that nutty, buttery frosting makes every bite feel special.

Ingredients

• Granulated sugar: It gives the cake a sweet flavor and needed energy fuel.
• Cocoa powder: Offers rich, deep chocolate flavor that really makes the batter shine.
• Buttermilk: Makes the cake moist and tender while adding a slight tang.
• Eggs: Provide protein and moisture while helping the cake’s structure come together beautifully.
• Shredded coconut: Adds a chewy texture and a subtle tropical twist to every bite.
• Pecans: Give crunchy texture with healthy fats and a nutty, rich taste.
• Unsalted butter: Adds creamy texture to the frosting and enhances its overall richness.
• Vanilla extract: Gives a subtle, aromatic flavor that perfectly rounds off the cake’s sweetness.

Ingredient Quantities

• 2 cups granulated sugar (for the cake)
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract (for the cake)
• 1 cup boiling water
• 1 cup evaporated milk (for the frosting)
• 1 cup granulated sugar (for the frosting)
• 3 egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract (for the frosting)
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.

2. In a large bowl, mix together 2 cups granulated sugar (for the cake), 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.

3. Whisk in 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until the mixture looks smooth.

4. Slowly stir in 1 cup boiling water until the batter is well combined; don’t worry if it becomes thin.

5. Divide the batter equally into the prepared pans and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake bakes, prepare the frosting by combining 1 cup evaporated milk, 1 cup granulated sugar (for the frosting), 3 egg yolks, 1/2 cup unsalted butter, and 1 teaspoon vanilla extract in a medium saucepan.

7. Cook the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency, about 10 minutes.

8. Remove the pan from heat and stir in 1 1/3 cups sweetened shredded coconut and 1 cup chopped pecans; allow it to cool slightly.

9. Let the cakes cool in their pans for about 10 minutes before transferring them onto a wire rack to cool completely.

10. Place one cake layer on your serving plate, spread a layer of the coconut pecan frosting on top, add the second cake layer, and then cover the top and sides with the remaining frosting. Enjoy this nostalgic treat!

Equipment Needed

1. Preheated oven
2. Two 9-inch round cake pans
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Medium saucepan
7. Wooden spoon or spatula
8. Cooling rack
9. Toothpick
10. Serving plate

FAQ

Traditional German Chocolate Cake Recipe Substitutions and Variations

• If you dont have granulated sugar for the cake, you could try using light brown sugar to add a touch of caramel flavor.
• If you dont have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes!
• You can swap the vegetable oil for canola oil or even melted coconut oil if that suits your taste better.
• For the frosting, if theres no evaporated milk, try replacing it with some sour cream thinned out with a little milk.
• If you dont have chopped pecans, walnuts or almonds can work as a substitute with a similar nutty crunch.

Pro Tips

1. A tip for your cake batter is to make sure all your liquids and eggs are at room temperature so they mix more evenly; if they’re too cold, you might get clumpy bits in your batter.
2. When adding the boiling water to the mix, do it slowly and stir constantly to avoid any splashing or creating too thin a batter more than necessary.
3. For the frosting, keep stirring constantly on medium heat; this helps prevent the egg yolks from scrambling and ensures you get that nice pudding-like consistency you’re looking for.
4. Once the cake is done baking, let it sit in the pan for about 10 minutes; it’s just long enough to let it firm up a bit before you risk breaking it when you transfer it to a wire rack.